Chocolate and Almond Tart
- 130g dark chocolate
- 100g butter
- 1 tbsp cognac or rhum
- 1 tsp liquid coffee
- 100g sugar
- 100g ground almonds
- 3 eggs
- pinch of salt
- 23cm tart tin with removable base
Preheat oven to 150ûC
In a double boiler melt together the chocolate, butter, cognac and coffee. Remove from heat and stir in sugar and almonds.
Separate eggs. Add yokes to chocolate mixture.
In a bowl whisk egg whites with a pinch of salt until they form stiff peaks. With a rubber spatula gently fold the whites into the chocolate mixture.
Grease and flour tart tin and line base with baking paper. Pour in mixture and bake for 45 mins.